Cheese Danish Recipe
These are so good Once you make them you will never buy them again The ones you buy have probably been in the package so long they taste like cardboard But these are so incredible and I guarantee that once you make them you will agree
These are so good Once you make them you will never buy them again The ones you buy have probably been in the package so long they taste like cardboard But these are so incredible and I guarantee that once you make them you will agree
- Carbohydrate 2.25438496436862 g
- Cholesterol 84.8544754089644 mg
- Fat 11.3283267090228 g
- Fiber 0 g
- Protein 2.60017671962289 g
- Saturated Fat 6.17960749619459 g
- Serving Size 1 1 Serving (37g)
- Sodium 95.4919691489289 mg
- Sugar 2.25438496436862 g
- Trans Fat 1.45907267479733 g
- Calories 119 calories
Step-by-step
- In a bowl combine the first 6 ingredients together and whisk until creamy and combined.
- Sprinkle your counter with some flour and unfold the puff pastry. With a floured rolling pin, roll the pastry out to about 10 by 10 inch. Cut into quarters and evenly divide the filling placing it in the center of each square.
- Brush the boarder of the squares with the egg wash and pinch together the 2 opposite corners. Place them on a parchment lined baking sheet and brush the tops with the egg wash. Pop them in the fridge for 30 minutes.
- Preheat your oven to 400 degrees and bake them for about 20 to 25 minutes or until puffed and golden brown.
Puff pastry requires exact temperature control because butter melts rapidly above 70 degrees Fahrenheit, destroying the distinct lamination layers needed for flakiness. Achieving superior results relies on managing both structural integrity and component ratios.
Scaling and Pastry Integrity
Doubling the batch requires working with one frozen puff pastry sheet at a time to prevent the butter from softening on the counter. Keep the reserve sheets in the refrigerator until the exact moment of rolling. When cutting the 10-by-10-inch square into quarters, use a sharp chef knife rather than a dull blade to avoid sealing the delicate edges together, which inhibits proper expansion during the initial heat exposure. Chilling the shaped pastries for 30 minutes before baking solidifies the fat content once more, ensuring maximum vertical lift in a 400-degree oven.Filling Adjustments and Substitutions
Cream cheese must be fully softened to room temperature prior to mixing with the egg yolk, sugar, sour cream, vanilla, and lemon zest; cold dairy produces a lumpy filling that separates during baking. Dietary adjustments remain straightforward since standard cream cheese can be replaced with plant-based cream cheese at a 1:1 ratio without altering the structural thickness of the core mixture. Whisking the filling until completely smooth prevents moisture pockets from forming underneath the laminated dough sheets.
